Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. As promised, we have been sharing some gluten free treats that you can bring to all of your summer festivities: bbqs, camping trips, picnics, hoedowns, and block parties. This week we are making Oatmeal Peanut Butter Cookies. You can include the add-ins that your loved ones enjoy such as chocolate chips, craisins, chopped walnuts, etc.
Ingredients:
1/2 cup dried cranberries
2 teaspoons baking soda
4+1/2 cups rolled oats
1+1/2 cups peanut butter (or crunchy peanut butter!)
1/2 cup coconut oil, or butter
3/4 cup packed brown sugar
3/4 cup coconut sugar, or white sugar
3 eggs
1/2 teaspoon vanilla extract
1 cup chocolate chips
optional (suggested!) 1 cup chopped walnuts
Directions:
In a medium sized bowl, mix together the oats, baking soda, and dried cranberries; set aside. Using a stand mixer, cream the peanut butter, other ‘butter,’ and sugars together ‘til light and fluffy. Add eggs, one at a time, and also the vanilla. Mix to blend well. Slowly pour in the dry ingredients, mixing just until everything is combined. By hand, stir in the chocolate chips, and walnuts (if including), too. Place in refrigerator for 10-15 minutes to firm up. Preheat the oven to 350. Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, scoop the cookie batter and drop it onto lined cookie sheet, 2 inches apart. Bake for 9 to 12 minutes until light golden brown and just getting firm. (If you enjoy your cookies a little on the softer side, underbake by one minute.) Makes approximately 4 dozen cookies.
Note: this dough is sticky because of the peanut butter, so I strongly suggest using your hands as little as possible. Cooling the dough in the refrigerator is a great help here!
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com
